Falafel Tacos with Mango Salsa

I tried rubyredapron’s recipe for falafel tacos (her spin on fish tacos) this past week, and they are now one of my favorites! Before I became vegan, my husband and I used to go to this cute little Cuban cafe near our home to eat their fish tacos with salsa, which were amazing. These falafel tacos definitely taste as good as those fish tacos, and we don’t have to feel bad eating them. Another plus is my husband’s meat-eating coworker from Mexico tried one of these tacos and loved them! He even asked how I made them.

Ingredients

(Note: My recipe below has doubled the original recipe to make 6 tacos–2 falafel per taco.)

2 1/2 cups chickpeas (I used canned)

1/2 cup of onion, chopped (I used less onion than the original recipe since we don’t like a lot of onion.)

2 Tbsp dry parsley

1 tsp garlic powder

4 tsp ground cumin

1 1/2 tsp kosher salt (I used half the amount of salt called for in the original recipe, as we found her recipe to be VERY salty!)

2. Place mixture in a medium bowl and add 2-3 Tbsp of flour. Stir well.

3. With wet hands, form balls, and set aside on a plate for about 15 minutes. (I made 12 balls, which yielded 6 tacos.)

4. Heat oil in a skillet on medium high. Add chickpea balls (my skillet fit 4 at a time), flatten with a spatula, and cook until golden brown on both sides. Note: Do not flatten the balls too much or they kind of fall apart.

5. Make the tahini sauce by adding all the ingredients to a bowl and whisking them together.

Mango Salsa

1 mango, peeled and chopped

1/4 cup red bell pepper, chopped

1 green onion, chopped

2 Tbsp cilantro, minced

1 jalapeno, chopped

2 Tbsp fresh lime juice

1 Tbsp fresh lemon juice

In a medium bowl, stir together all the ingredients and let the flavors mingle for 15-30 minutes. You’ll probably want to make this before the falafel.